Filet Mignon with Balsamic-Onion Marmalada

and pommes Anna

$19.95 per serving

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

“Voulez-vous manger avec moi ce soir?” Lady Marmalade, eat your heart out, because this marmalada of gooey, sweet onion goodness piled on your steak is better than any Moulin Rouge cabaret show or '70s pop song. This steak is served with pommes Anna, a delightful roasted concoction of potatoes, mushrooms, and Parmesan that looks and tastes beautiful. Have a dessert of “mocha-choca-lata” and enjoy!

In Your Box (serves 2)

  • 3 Thyme Sprigs
  • 4 oz. Cremini Mushrooms
  • 12 oz. Yukon Potatoes
  • 1 Yellow Onion
  • 2 Filets Mignon
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Grated Parmesan Cheese
  • 2 fl. oz. Balsamic Vinegar
  • Info
    2 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
    644
  • Carbohydrates
    49g
  • Fat
    31g
  • Protein
    44g
  • Sodium
    1495mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Peel and slice potatoes into thin rounds. Halve and peel onion. Cut halves into ¼" slices. Stem thyme. Pat steaks dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Cook Mushrooms and Prepare Potatoes
    2

    Cook Mushrooms and Prepare Potatoes

    Place a medium oven-safe non-stick pan over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until lightly browned, 3-4 minutes. Remove pan from burner, transfer mushrooms to a plate, and wipe pan clean. Add butter to pan and melt with residual heat. Place a potato slice on outer edge of pan. Shingle potatoes in a circle around edge, tucking last potato under first. Fill middle with potatoes. There should be slices left over for the second layer.

  • Step 3 - Roast the Potatoes
    3

    Roast the Potatoes

    Season potatoes with half the Parmesan, ¼ tsp. salt, and a pinch of pepper. Top with mushrooms and cover with remaining potatoes. Season with ¼ tsp. salt, a pinch of pepper, and remaining Parmesan. Return pan to medium heat until butter is bubbling around edges, 1 minute. Cover, and place pan in oven. Bake until potatoes are tender, 15-18 minutes. Uncover, and bake until top lightly browns, 5 minutes. Carefully remove from oven and rest 2 minutes. While potatoes roast, cook steaks.

  • Step 4 - Cook the Steaks
    4

    Cook the Steaks

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear until browned, 2 minutes per side. Transfer to prepared baking sheet. Roast until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes. Remove from oven and rest 5 minutes. Reserve pan; no need to wipe clean. While steaks cook, make onion marmalada.

  • Step 5 - Make the Onion Marmalada
    5

    Make the Onion Marmalada

    Return pan used to sear steaks to medium-high heat. Add 1 tsp. olive oil and onion to hot pan. Stir often until onion is caramelized, 7-8 minutes. Add ½ cup water, balsamic vinegar, demi-glace, half the thyme and any accumulated juices from resting steaks. Bring to a boil and stir occasionally until liquid has evaporated, 4-6 minutes. Use a spatula to gently loosen potatoes from bottom of pan. Place a plate over pan with potatoes. Make sure plate is larger than pan. Carefully, holding plate over pan, flip both, resulting in potatoes on plate. Plate dish as pictured on front of card and garnish with remaining thyme. Bon appétit!